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Gina Marino's Caramelized Onion
and Mushroom Pizza
Makes 6 Servings
*1 pound frozen pizza or Italian bread dough, thawed
*1 tablespoon olive oil
*1 large sweet or yellow onion, thinly sliced
*8-ounce package sliced baby bella mushrooms
*1/2 cup white wine or dry vermouth
*1/4 cup chopped, drained sun-dried tomatoes, packed in oil
*2 tablespoons chopped, pitted oil-cured or kalamata olives
*Salt, pepper and hot pepper flakes (optional)
*1/4 cup pesto (optional)
*1 cup (4 ounces) Sargento Crumbled Blue Cheese
*2 cups (8 ounces) Sargento Fancy 6 Cheese Italian Shredded Cheese
1Let dough rise in a warm place until soft and warm, 1 to 2 hours.
2Heat oil in a large deep skillet or saute pan over medium heat. Add onion; cook 10 minutes or until beginning to brown, stirring occasionally.
3Add sliced mushrooms and continue cooking 8 to 10 minutes until mushroom liquid is evaporated. Add wine; simmer until almost all liquid is absorbed, 10 to 12 minutes. Stir in sun-dried tomatoes and olives. Add salt, pepper and hot pepper flakes to taste, if desired; set aside.
4Grease a 12-inch pizza pan lightly with shortening. Place warm pizza dough in center of pan. Gently stretch and press to fit the pan and push up a rim of dough around the edges of the pan.
5Spread pesto over crust, if desired. Top dough with onion and mushroom mixture. Sprinkle blue cheese and shredded cheese evenly over pizza. Brush additional olive oil over edges of dough, if desired.
6Bake in preheated 400F degree oven 20 to 22 minutes or until crust is light golden brown and cheese is melted and deep golden brown. (Baking the pizza on the bottom rack for 10 minutes and top rack for 10 minutes creates the perfect brownness of crust topping.)
Recipe courtesy of